Cajun Seafood

Recipe: Cajun Seafood

INGREDIENTS (2 servings)

• 10 - 12 jumbo shrimps (or 1 lb crawfish)
• 1 lb Alaskan crab legs, cut into smaller pieces (or your choice of crab)
• 8 - 10 little neck clams (or your choice of clam)
• 8 mini potatoes or 2 large potatoes, chunked (optional)
• 2 - 4 ears fresh corn, husks removed, halved (optional)
• 1 stick unsalted butter (4 tablespoons)
• 1 head garlic, grated
• 1 lemon, wedged
• Water just enough to submerge the ingredients)

Seasonings

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon Cajun seasoning
• 1 teaspoon Old bay seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne powder
• 2 tablespoons hot sauce (preferably original Louisiana hot sauce)

INSTRUCTIONS

1. In a large stockpot filled with 5 - 8 cups of cold water, add potatoes and corns. Bring water to a boil over high heat then reduce heat to medium. Cook for about 10 minutes.  Add in all the shrimps, crabs and clams, cook for another 5 minutes or until all seafood is fully cooked.  Total cooking time is about 15 minutes. 

2. While seafood are cooking, pre-mix all seasonings in a bowl.  Melt 1 stick unsalted butter in a deep skillet over medium high heat. Add grated garlic, lightly saute (not brown), then stir in the premixed seasonings, follow by 1 - 1 1/2 cups of stock reserved from the seafood boil.  Stir to mix well while bringing sauce to a boil.  Turn off heat when mixture becomes saucy. Taste the sauce and adjust to your liking if desired. 

3. Once all seafood is cooked, drained and removed from stockpot. Then transfer to the deep skillet where you prepare your hot sauce. Toss to evenly coat all corns, potatoes and seafood with sauce. 

4. Transfer to a large platter.  Serve warm with lemon wedges and hot sauce.

Notes: Clean and rinse all shell fish a few times before cooking. If necessary, you may use a clean tooth brush to scrub off any additional sand or oceanic attachments.  

Tips: Soak clams in fresh water  (mixed with a teaspoon of salt) for about 20 minutes up to an hour.  This will encourage the clams to spit out more sand. Rinse a couple of times before cooking.